Utilization of Green Banana and Plantain for its flour is of interest as a possible resource to make healthy functional products with its higher resistant starch and low glycemic index. By simple dehydration of raw Banana slices in hot air oven and grinding it can yield Green Banana Flour with high resistant starch content for its functional properties, Green Banana Flour could be considered as an ideal supplement in the products such as Pasta, Bread, Spaghetti, Cookies, Noodles and Baby Foods. Dessert Banana Flour could be used in variety of industrial applications with its lower thermal characteristics and thus requires lesser cooking time than the other flour.